Preparation method

1. Cut any rind and cartilage from pork. Cut crosswise into 5cm-thick pieces. Heat oil in a heavy-based saucepan over moderate heat. Cook pork, in batches, until evenly brown, transferring to a plate. Remove pan from heat; pour off fat.

3. Stir through garlic, ginger and soy. Cover; simmer, turning cubes occasionally, for 10 minutes until tender. Using a slotted spoon, transfer pork to a plate. Simmer sauce until it thickens. Season to taste with sugar and black pepper. Return pork to pan to heat. Serve with chilli if you like.

Meaty boneless pork rashers (spare ribs) are displayed in the meat case at supermarkets. This is great for yum cha

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